Buttery Homemade Brioche Rolls

Indulge in the heavenly taste of homemade brioche rolls. Soft, buttery, and oh-so-delicious, this easy-to-follow recipe is perfect for any occasion.

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Course: Breads, Breakfast

Cuisine: American, French

Keyword: Best Bread Recipes, Broiche Bread, French Brioche Bread

Prep Time: 40

Cook Time: 30

Fermentation Time:: 3

Total Time: 4 10

Servings: Rolls

Calories: 283kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 kitchen scale for weighting the ingredients
1 Kitchen Aid Mixer
1 glass mixing bowl
Plastic wrap
kitchen towel clean
1 bench scraper
1 12 inch round cake pan

Ingredients

500 grams bread flour
110 grams water room temperature
50 grams whole milk cold
110 grams whole eggs about 2 eggs. (If the 2 eggs weight less than 110grams, make up the difference with milk)
60 grams granulated sugar
10 grams kosher salt
8 grams instant yeast
160 grams cold butter but pliable
1 egg beaten thoroughly for egg washing the rolls

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Instructions

Make the Dough Without The Butter:

In a kitchen aid stand mixer attached with a dough hook, add the bread flour, water, eggs, sugar, salt and yeast. Mix on low speed (1 - 2) until a dough starts to form.
500 grams bread flour, 110 grams water, 50 grams whole milk, 110 grams whole eggs, 60 grams granulated sugar, 10 grams kosher salt, 8 grams instant yeast
Increase the speed (5 - 6) and continue kneading the dough for 8 to 10 minutes until gluten has developed.
Note: To test for gluten development, take a piece of the dough and stretch gently until its translucent without breaking.
Add in the butter, Mix on low speed (1 - 2). until the butter is fully incorporated and the dough pulls away from the sides of the bowl.
Note: Incorporating the dough will take 15 to 18 minutes and you'll need to use a spatula to occasionally scrape down the side of the bowl.
160 grams cold butter
Once the butter is fully incorporated, transfer it to a lightly greased bowl. Cover with plastic wrap and drape with a kitchen towel. Let the dough bulk ferment for 1 1/2 to 2 hours. Fold the dough 1/2 way through the bulk fermentation process.
Transfer the dough to a lightly flour work surface. Divide the dough into 12 equal portions.
Shape into rounds. Lightly spray a 12 inches round cake pan. Transfer the rounds into the pan. Cover lightly with plastic wrap and drape with a kitchen towel. Final proof the dough for 1 to 1 1/2 hours until almost double in size.
Note: You can also use a 10 inches round cake pan if you prefer the rolls more tightly packed.

Preheat the oven 350F at least 1/2 hour before baking them. Prepare the egg wash.

Bake the rolls 25 to 30 minutes until nice and golden. Transfer to a wire rack to cool completely. Enjoy!
Note: To test for doneness, tap one of the rolls on the bottom and it should sound hollow. Or use a digital thermometer to test. 200F to 205F internal temperature.

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